Call me slow but yesterday I realised aioli, that creamy white-ish dipping sauce you always see accompanying chips at a bar, is essentially just mayonnaise plus garlic. I have never been a huge fan of aioli, despite everybody around me seeming to love it, and after making it yesterday I’m no more or less of a fan, although I now have a greater appreciation of what it is.
Along with my cordon bleu and spaghetti frutti di mare from last night, I made a prawn and squid salad, which was noticeably devoid of any greens apart from avocado. The inspiration for this came from our ever-copious amounts of frozen prawns and this recipe from the last season of My Kitchen Rules (eagerly awaiting for the next season here, by the way). The team that made this received rave reviews from the two judges and it looked pretty darn tasty too.
I did a couple of things differently: I didn’t have any chillis or peanuts, I omitted the salad greens and grapefuit, I used lemons instead of lime and I added squid. I also didn’t put as much love and attention into presentation as these guys did, hence the lack of my own photo and cheating use of one taken from the website.
For the aioli, I actually used 2 egg yolks instead of 3 (not enough eggs in the house!) and it did end up a bit runny. To remedy that, I added in mustard powder, which worked to a certain point but this was enough to get it to a consistency that I was happy with. In turn though, it did make the aioli taste something more like honey mustard but it still tasted pretty good.
Overall, it was well-received and there were quite a few mussels left over from the spaghetti so we dipped those in the aioli. Tasted great!
Note: For those who don’t know, the “inspirated” reference refers to one of the contestants on MKR, Jenna, who said a number of “inspirating” things, including: “I’m feeling really inspirated” and “I find that inspirating”. Here’s a blog post for your entertainment.